1. Preheat the oven to 350°F (180°C). Line a 9 inches (24cm) loaf pan with baking parchment and set aside.

 

2. Add the butter, confectioners’ sugar, espresso powder, and vanilla extract to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. The last one might take a bit longer to incorporate well. Add the chestnut cream and mix in. Mix the ground almonds with baking powder and add to the bowl – fold in and then pour the batter into the prepared pan. Bake about 55-60 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down in the pan for a while, then remove and let cool down completely on a wire rack.